Pomegranate Spinach Salad with Lemon Dijon Dressing
- Prep Time: 15 minutes
- Cooking Time: none
- Serves: 4
Yes, you can eat pomegranate seeds. Their health effects can be astounding (see Kosher Hostess Tip for more details), plus they taste really, really good. This salad is a wonderful mixture of cleansing foods and delicious flavors. The pomegranate seeds are sweet and tangy, and the lemon dressing is light but still flavorful enough to compete with the spicy spinach leaves.
- Part of Meal: Salad
- Food Type: Parve
- Holiday: Rosh Hashana
- Special Diet: Vegetarian
- Kosher Hostess Tip:
The inside story on pomegranate seeds, from nutritionist Kathi Graffunder: "They are very high in antioxidants, which help to keep the blood clean; they are said to support cardiovascular health by preventing and reducing hardening of the arteries; they are rich in vitamins A, C and E and are a great source of iron; and there have been studies showing that pomegranate juice has been effective in the treatment of prostate cancer, breast cancer and even diabetes!”
- Salad
- 4 cup(s) spinach leaves (you can substitute mixed greens), washed and dried
- 2 avocado, cubed
- 1 fennel bulb, thinly sliced
- 1 cup(s) pomegranate seeds (1/2 to 1 whole pomegranite)
- Dressing
- 1/4 cup(s) lemon juice
- 1/4 cup(s) walnut oil
- 2 teaspoon(s) honey
- 2 teaspoon(s) Dijon mustard
- 2 teaspoon(s) balsalmic vinegar
- Pinch of salt and pepper
Salad:
1. Combine all ingredients in serving bowl and toss.
Dressing:
1. Whisk all of the dressing ingredients together in a medium sized bowl.
2. Pour dressing over the salad and toss together.